Part 3/4:
Next, heat 350 ml of cream and 220 ml of coconut cream in a saucepan. Be sure to heat it on high but avoid boiling the mixture.
When the cream is warm, add 25 g of gelatin in a thin stream while constantly stirring until it fully dissolves.
Now, incorporate this creamy mixture into your cookie chunks and gently mix until everything is well combined.
Step 3: Assemble and Chill
Once your filling is ready, pour it over the chilled cookie base in the mold. To enhance the flavors, you can sprinkle 6 pieces of cookies on top for decoration.
Cover the mold with plastic wrap or a lid and place it in the refrigerator. Allow the cake to chill for 5 hours, although overnight is recommended for the best results.